Reverse seared ribeye

I've been wanting to give this a try for quite some time and I'm so glad I finally did!
I started with a couple of choice ribeyes, seasoned liberally with kosher salt, black pepper, and granulated garlic. I let them sit for a few hours to draw in the salt and seasoning.
After letting them come up to room temperature on the counter, I put them in my Smokintex 1400 with only about an ounce of hickory chips @225F. I smoked the steaks until they reached an internal temp of 110F. After that I let them rest while heated up a grill to about 600F.
I brushed the steaks with EVOO on both sides and seared them on the grill for about a minute to a minute and a half on each side, and then resting them under foil with a pat of compound butter over the top.
The steaks came out perfect! I don't think we'll ever just girl a steak ever again without smoking them first. It was better than any steakhouse steak I've ever had, and this wasn't even prime meat.
I put a couple of cobs of corn in the smoker along for the ride, and they turned out great also.
I love our SmokinTex.